Malaka Akalanka Gallage

• Created diverse menus for pub style hotel, enhancing guest dining experiences.
• Led kitchen staff to streamline operations during peak hours, maintaining service quality.
• Developed seasonal dishes using fresh, local ingredients from trusted suppliers.
• Prepared high-quality dishes according to established recipes.
• Trained cooks and kitchen staff in food preparation, cooking techniques, and presentation standards.
• Trained kitchen workers on culinary techniques.
• Maintained a clean work environment by adhering to sanitation policies and procedures.

Worked in ladder, grill, and pass sections of the kitchen to assist with food preparation.

• Completed a year of service in the Phoenix À la carte kitchen. The kitchen consists of four chefs in the larder, pasta, garnish, and sauce sections, along with a chef de cuisine and a sous chef at the pass for every service.
• The following services were provided: Served as demi chef supporting the chef de partie in preparing dishes.
• Prepared and served up to 120 covers for lunch and dinner services, ensuring timely and high-quality dish delivery.
• Maintaining high-quality standard of the dishes of the above sections.
• Worked in the pasta, garnish, and sauce sections to prepare and present dishes.
• Ensured high-quality standards for dishes produced in the pasta, garnish, and sauce sections.
• Http://www.phoenicia.com

• Completed a year in banqueting kitchen (500 covers), 2 years in la spiaggia breakfast kitchen (150 covers), and a year in ill cafè all day dining À la carte kitchen (200 covers).
• The following services were provided: Delivered hot main course dishes to enhance guest dining experience.
• Italian, Continental, Mediterranean, and Arabic cuisines.
• Mediterranean, Italian, French cuisines.
• Prepared various egg dishes including omelets, frittatas, and poached eggs.
• Grilling, ovening, sous vide, oven roasting, charcoal grilling, pan roasting, searing, & sautéing.
• Http://www.bulgarihotels.com

• Completed 02 years in breakfast & lunch buffet (200 covers breakfast buffet & 120 covers lunch buffet), & 02 years in all day dining À la carte kitchen (80 to 100 covers).
• The following services were provided: Hot & cold sections.
• Continental, Mediterranean, Asian, & Arabic cuisines.
• Oven roasting & grilling.
• Boiling, poaching, steaming, sous vide, BBQ, & stir frying.
• Http://www.marriott.com

• Completed a year as a trainee cook (250 covers for buffet breakfast, lunch, & dinner).
• The following services were provided: Trained in hot, cold, butchery, bakery, & live action kitchens.
• Helping to commis, dcdp, cpd.
• Following orders from chef de parties and the sous chef.
• Continental, Indian, Sri Lankan, & Asian cuisines.